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free recipes >
rice, grains and beans >
recipe |
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| Couscous Pilaf |
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| 1 Tbs |
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olive oil |
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| 1 Tbs |
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unsalted butter |
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| 1 |
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small onion, cut into 1/4-inch dice |
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| 3/4 tsp |
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ground cumin |
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| pinch |
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of cayenne pepper |
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| 2/3 cups |
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Israeli couscous, or one 10-ounce box medium-grain couscous |
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| 1 1/4 tsp |
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salt |
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| 1/4 tsp |
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freshly ground pepper |
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| 2 Tbs |
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fresh flat-leaf parsley, coarsely chopped |
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| 1 |
If using Israeli couscous, bring 2 1/2 cups water to a boil in a medium saucepan; if using regular couscous, reduce amount of water to 2 1/4 cups. Meanwhile, in a large saucepan, heat olive oil and butter over medium-low heat. Add onions and cook until lightly browned, about 8 minutes. Stir in cumin and cayenne pepper, and sauté for 1 minute more. |
| 2 |
Stir in couscous, salt, pepper, and boiling water. Cover and simmer over low heat until tender and water is absorbed, about 10 minutes. Add parsley. |
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| Servings: 2 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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343.83 |
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| Calories From Fat |
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115.65 |
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% Daily Value |
| Total Fat 13.15g |
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20% |
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| Saturated Fat 4.59g |
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22% |
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| Cholesterol 15.54mg |
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5% |
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| Sodium 1464.45mg |
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61% |
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| Potassium 183.95mg |
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5% |
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| Carbohydrates 48.00mg |
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16% |
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| Dietary Fiber 3.71g |
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14% |
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| Protein 8.05g |
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16% |
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| Cooking Tips |
| For a beautiful presentation cut one red bell pepper in half and roast in the oven at 350 degrees for 10 to 15 minutes. Once cooked spoon the couscous in and garnish with chopped parsley. |
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| Recipe Type |
| Side Dish, Vegetarian |
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| Recipe Source |
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